I’ve always been entranced by thoughts of the Champagne Room. As a child, I’d read articles about it and become completely fascinated by the ladies and gentlemen in their formal outfits, the classic fine dining fare, and, of course, the champagne. Back then, I had never actually stepped inside. Instead, I admired the wonderful photos I’d see in the society pages of broadsheets. It took many years before I finally got to experience the establishment, thanks to a series of hosting jobs I did for the Lechon Diva’s charity events.
A Timeless Room for Romance
The Champagne Room is called “the most romantic room in the country”, and I wholeheartedly agree. It’s located in a corner of The Manila Hotel, so it takes a bit effort to come in and be seated. Do come dressed up, as you’ll be transported to the past, to the days of glamour, and yes, true romance. It is elegant, and sophisticated, with crystal palm trees and tasseled ceiling fixtures. It’s classic, and neither too antique or too modern. It’s an ageless restaurant meant for intimate celebrations.
For this visit, I was invited by Abby, from Manila Hotel’s Marketing, to sample the new specials. I arrived early, wanting to take the best photos of the interiors, and of course, the food. I was surrounded by the waitstaff, in their impeccable formal outfits, and I drank it all in, the soft lighting, and the arrival of the evening’s patrons. It was much refined, and promised to be a quite graceful night ahead.
Classics Take Center Stage
The dinner began with Smoked Salmon Carpaccio, bits of the delicious premium fish, embraced by a crisp dough. It was the perfect beginning. My friends and I decided to share every meal so that we could sample all, and this portion was meant for sharing. Beautiful!
Their Fried Imported Oysters were next: plump and fascinatingly juicy, with an excellent topping on each. So far, excellent. I looked around and my group’s eyes were wide open, excited for the next course, which happened to be my favorite, and the main reason why I said yes to this dinner. The Beef Stroganoff, prepared tableside, flaming!
This has always been my numero uno, from my childhood in Oroquieta to teen years in San Francisco, all the way to today, but I have never had it flambeed. Our waiter dramatically poured brandy over the beef and whoosh, all the drama. Suffice to say, it was definitely worth the wait. It was my favorite of the night, obviously. The brandy’s flavor infused the beef gently, ditto for the noodles that completed the presentation.
Afterwards, the Lobster Thermidor and the Surf and Turf came next, each one a delight, quite French if you ask me, and absolutely great. The kitchen and its chefs really know how to prime their guests, with classics, plated cleanly and beautifully.
Dinner Ends With a Little Fire
The two desserts followed, the Mango Flambe and the Baked Alaska. Two impeccable sweet endings. The Mango Flambe saw the return of Spencer, the Captain Waiter who flambeed the Beef Stroganoff earlier, and this time, the sweet tropical fruits were his flaming production.
It took minutes for the flambeing to be completed, while we were all crowded around Spencer and his process. The orange liqueur poured on the mixture of mangoes and almonds, and it was flame on! I actually asked for a second fire show, just so I could take the best pictures, and in the end, with coconut ice cream, the Mango Flambe was a definite creation.
The Baked Alaska was the final piece of the night, and it was spectacular. These days, it’s quite rare to have this dessert, popular during the Golden Era of the Champagne Room, and still a massive delight up to now. The cake is “burned” and again, enflamed. The surprise is the ice cream, unmelted, once you slice into the cake. It’s truly the perfect ending to an evening at The Champagne Room, a time bound classic indeed. And we totally enjoyed the show, and were enlightened to bits.
Mabuhay to The Manila Hotel, and its Champagne Room. A nod to the past, and a glimpse of the future. Truly Ageless.
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